NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz fettuccine pasta

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup plain greek yogurt

2 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine until al dente, then drain and set aside.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Reduce the heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth, creamy sauce forms.

• 6

  Stir in the baby spinach until it begins to wilt, then add the cooked pasta and sliced chicken back into the skillet.

• 7

  Toss everything together until the pasta is thoroughly coated in the velvety sauce and serve immediately.